Blend film based on fish gelatine/curdlan for packaging applications: spectral, microstructural and thermal characteristics

Whey protein edible films modified with almond and walnut oils

(2016) Sabina Galus et al.   FOOD HYDROCOLLOIDS

Edible film production from chia seed mucilage: Effect of glycerol concentration on its physicochemical and mechanical properties

(2015) Melina Dick et al.   CARBOHYDRATE POLYMERS

Improvement of barrier properties of fish gelatin films promoted by gelatin glycation with lactose at high temperatures

(2015) A. Etxabide et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optical and thermo-mechanical properties of composite films based on fish gelatin/rice flour fabricated by casting technique

(2015) Mehraj Ahmad et al.   PROGRESS IN ORGANIC COATINGS

Development and characterisation of blend films based on fish protein isolate and fish skin gelatin

(2014) Yasir Ali Arfat et al.   FOOD HYDROCOLLOIDS

Characterization and antimicrobial analysis of chitosan-based films

(2013) I. Leceta et al.   JOURNAL OF FOOD ENGINEERING

Structural characterization and properties of konjac glucomannan/curdlan blend films

(2012) Chunhua Wu et al.   CARBOHYDRATE POLYMERS

Chitosan-gelatin composites and bi-layer films with potential antimicrobial activity

(2011) M. Pereda et al.   FOOD HYDROCOLLOIDS

Physico-mechanical and antimicrobial properties of gelatin film from the skin of unicorn leatherjacket incorporated with essential oils

(2011) Mehraj Ahmad et al.   FOOD HYDROCOLLOIDS

Properties of blend film based on cuttlefish (Sepia pharaonis) skin gelatin and mungbean protein isolate

(2011) Md. Sazedul Hoque et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Characterization of soy protein-based films prepared with acids and oils by compression

(2011) P. Guerrero et al.   JOURNAL OF FOOD ENGINEERING

Impact of legume seed extracts on degradation and functional properties of gelatin from unicorn leatherjacket skin

(2011) Mehraj Ahmad et al.   PROCESS BIOCHEMISTRY

Physical, mechanical, barrier, and thermal properties of polyol-plasticized biodegradable edible film made from kefiran

(2010) Mehran Ghasemlou et al.   CARBOHYDRATE POLYMERS

Preparation and characterization of novel curdlan/chitosan blending membranes for antibacterial applications

(2010) Yan Sun et al.   CARBOHYDRATE POLYMERS

Characteristics of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as influenced by acid pretreatment and extraction time

(2010) Mehraj Ahmad et al.   FOOD HYDROCOLLOIDS

Properties of biodegradable blend films based on fish myofibrillar protein and polyvinyl alcohol as influenced by blend composition and pH level

(2010) Natthaporn Limpan et al.   JOURNAL OF FOOD ENGINEERING

The Use of Electric Fields for Edible Coatings and Films Development and Production: A Review

(2010) Bartolomeu W. S. Souza et al.   Food Engineering Reviews

Effect of heat treatment of film-forming solution on the properties of film from cuttlefish (Sepia pharaonis) skin gelatin

(2009) Md. Sazedul Hoque et al.   JOURNAL OF FOOD ENGINEERING

Physical and antimicrobial properties of grape seed extract, nisin, and EDTA incorporated soy protein edible films

(2008) T. Sivarooban et al.   FOOD RESEARCH INTERNATIONAL

Characterization of porcine plasma protein-based films as affected by pretreatment and cross-linking agents

(2008) Pornpot Nuthong et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Thermal characterisation of gelatin extracted from yellowfin tuna skin and commercial mammalian gelatin

(2007) Mohammad Shafiur Rahman et al.   FOOD CHEMISTRY

Antioxidative activity and properties of fish skin gelatin films incorporated with BHT and α-tocopherol

(2007) Akkasit Jongjareonrak et al.   FOOD HYDROCOLLOIDS